Steak Grain Bowls
In food processor or blender, combine jalapeño, avocado, sour cream, cilantro, garlic, and lime juice; season with salt and black pepper. Blend, adding water 1 tbsp. at a time if necessary, until smooth.
Ingredients :
- 3/4 cup packed fresh cilantro leaves
- 3/4 cup packed fresh parsley leaves
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, peeled
- 3 Tbsp. red wine vinegar
- 1 Tbsp. fresh lime juice
- 1 1/2 tsp. kosher salt
- Freshly ground black pepper
- Pinch of red pepper flakes
- 1 lb. flank steak
- Creamy Jalapeño Sauce
- 1 jalapeño, stem and seeds removed
- 1/2 medium avocado
- 1/2 cup sour cream
- 1/4 cup fresh cilantro
- 1 clove garlic
- 3 Tbsp. fresh lime juice
- Kosher salt
- Freshly ground black pepper
- Bowls
- 4 cups water
- Kosher salt
- 1 cup farro, rinsed
- 1 cup corn kernels, thawed if frozen
- 1 can black beans, rinsed and drained
- 4 cups packed arugula
- 1 cup halved cherry tomatoes
- Chopped avocado and crumbled feta, for serving
Directions :
- In a food processor, pulse cilantro, parsley, oil, garlic, vinegar, lime juice, salt, a few cracks of black pepper, and red pepper flakes until combined and herbs are finely chopped. Pour 1/4 c. marinade into a resealable bag; reserve remaining marinade for serving.
- Add steak to bag and massage marinade into steak. Let sit at room temperature at least 30 minutes or refrigerate up to 2 hours.
